Yea, it was a whole roasted pig with the head and the tail intact! Remember that pig Homer Simpsons roasted? That's what the picture Costco used looked like. Here's the description of the deceased pig:
"
New to the market, this item is aimed for culinary perfection and will be destined for a truly memorable dinner party or the BBQ to end all, nothing comes close to a suckling pig. Silky, melt-in-the-mouth meat, which is softer and sweeter than pork, with a thin, crisp crackling. Prepared to the highest standards and delivered oven-ready, this size will fit into most regular-sized ovens and are very easy to cook. Our Whole Roasting Pig (cochon de lait, lechon) is a true delicacy and is served at the finest of restaurants around the world. Our Whole Roasting pigs range from 25-30 lbs and are our most popular item during the holiday season. Best when eaten at between 21 and 28 days old, it has a more dulcet character than the full-grown animal; its meat and fat have not yet taken on the more assertive flavor that maturity provides.
Uncooked
25-30 lb. Roasting Pig
Allow 1.5 lbs of pork per guest
Arrives Frozen
Perfect for your next Holiday Event!
Suggested Preparation:
Wash the pig thoroughly inside and out with cold water and then dry thoroughly. Rub body cavity with salt, pepper and any other seasoning (for example, thyme, rosemary or garlic).
For Spit Barbecuing
Allow 15-20 minutes per pound cooking time. Mount the trussed pig on spit rod. Insert forks securely in pig and tighten. Insert meat thermometer in heaviest part of hindquarter. Attach spit to unit and turn on motor. Barbeque pig over a medium heat of 150-190ºC. When the pig is cooked, the juices will be a clear yellow when pierced with a knife. Reduce the heat around the head towards the end of cooking. If some parts cook before the rest of the pig (ears), cover with tin foil. Baste during the last hour to bronze and crisp skin.
Oven Roasting
Preheat oven to 180ºC. Place a piece of heavy-duty foil on a rack diagonally across a shallow roasting pan. Brush oil on the entire surface of the prepared pig. Place pig on foil and turn the foil up loosely around the pig. Cooking time is approximately 20-25 minutes per pound. Open up the foil for the last 30 minutes so the skin crisps up nicely. Remove the pig from the pan and set aside in a warm place for 20-30 minutes to rest before serving. To make a sauce deglaze the pan with red wine, add a pint of stock and boil until the sauce is reduced by half and thickened slightly. "